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9 Zartgaren
Mit «Zartgaren» werden hochwertige Fleischstücke auf schonende Art
zubereitet. Das Garende ist genau wählbar, unabhängig von Gewicht und
Dicke des Fleisches. Die Gardauer kann zwischen 2½ bis 4½ Stunden für
«Zartgaren angebraten» oder 3½ bis 4½ Stunden für «Zartgaren mit Grill»
eingestellt werden. Die Garraumtemperatur wird automatisch geregelt.
Hinweise für ein optimales Ergebnis
Gewicht des Fleisches: 500–2000 g
Fleischdicke: mindestens 4 cm
Qualität: mageres, hochwertiges Fleisch mit wenig Bindegewebe
Fleisch vorbereiten für «Zartgaren angebraten»
Fleisch würzen oder marinieren.
Fleisch unmittelbar vor dem Anbraten salzen.
Fleisch kurz rundherum scharf anbraten. Dabei Anbratdauer von 5 Minuten
nicht überschreiten.
Anschliessend Fleisch in eine Glas- oder Porzellanform legen.
Für «Zartgaren mit Grill» können auch etwas durchwachsene Stücke
zwischen 1000 und 2000 g verwendet werden.
Marinaden mit Kräutern, Senf usw. vor dem Anbraten entfernen. Diese
Bestandteile brennen leicht an.
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